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Jellied Chicken

Goulash.Chefs's picture
  Chicken 4 Pound
  Salt To Taste
  Lard 1 1⁄2 Ounce
  Onions 4 Ounce
  Red paprika To Taste
  Gelatine 1⁄2 Ounce

After cleaning the chicken, cut into pieces, wash well and put on a sieve to dry.
Fry the chopped onion, then add red paprika, mix and add the chicken, salt and cook until tender, under cover over a slow heat.
Add a little water from time to time as the juice from the chicken evaporates.
When the chicken becomes tender, remove it from sauce, take out the bones, put on a deep dish, decorate with tomato and green paprika and put in a cold place.
Add the gelatine, previously soaked in water, to the sauce, dilute with 1/2 pt. of water, season and bring to boil.
Then strain it, allow to cool and pour over the cold chicken.

Recipe Summary

Side Dish

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